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Serves 6
4 ounces dry whole-wheat pasta spirals
2 teaspoons olive oil
8 ounces sliced mushrooms
12 ounces canned albacore tuna, drained
10 3/4 ounces reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 tablespoon Dijon mustard
2 cups frozen green beans, thawed
3 slices of any Mrs Baird's wheat bread, torn into pieces
Vegetable oil spray
Cook pasta according to package directions, drain, and reserve. Heat a medium nonstick skillet over medium heat. Add olive oil and sliced mushrooms, and cook for 5 to 6 minutes, or until tender, stirring occasionally. In a medium bowl, stir together the reserved pasta, tuna, cream of chicken soup, and Dijon mustard. Spoon half of the mixture into the bottom of a 2-quart casserole dish that has been lightly sprayed with vegetable oil spray. Spread mushrooms and green beans in an even layer on top of the tuna mixture. Spread the remaining tuna mixture over the vegetables.
Cover pan with aluminum foil and bake in a preheated 350° F oven for 20 minutes. Using a food processor or blender, process the bread slices into soft breadcrumbs. Remove casserole from oven, uncover, and spread breadcrumbs evenly over tuna mixture. Lightly spray top of breadcrumbs with vegetable oil spray to help with browning. Return casserole to the 350° F oven, uncovered, and bake for 15 minutes, or until mixture is warmed through and bread crumbs are golden brown.
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